Fillets Recipe


MethodMain Ingredient


 Red snapper/Orange roughy / other fish fillets1 Pound (Use Fresh Or Frozen Fish)
 Peeled chopped seeded tomatoes1 1⁄2 Cup (24 tbs)
 Sliced green onions1 Cup (16 tbs)
 Water1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), minced
 Chili powder1 1⁄2 Teaspoon
 Instant chicken bouillon granules1 Teaspoon
 Bottled hot pepper sauce1⁄4 Teaspoon
 Water2 Tablespoon
 Cornstarch4 Teaspoon
 Hot cooked rice1 1⁄3 Cup (21.33 tbs)
 Lime wedges4

Nutrition Facts

Serving size: Complete recipe

Calories 990 Calories from Fat 18

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 167.8 mg

Sodium 1658.2 mg69.1%

Total Carbohydrates 125 g41.7%

Dietary Fiber 14.1 g56.3%

Sugars 14 g

Protein 103 g206%

Vitamin A 197.7% Vitamin C 169.7%

Calcium 34.5% Iron 57.3%

*Based on a 2000 Calorie diet


Thaw fish, if frozen.
If necessary, cut fish fillets into 4 serving-size portions.
Measure thickness of fish.
In a large skillet combine tomatoes, green onions, 1/4 cup water, garlic, chili powder, chicken bouillon granules, and, if desired, bottled hot pepper sauce.
Bring to boiling; reduce heat.
Cover and simmer mixture for 5 minutes.
Carefully add fish.
Return to boiling; reduce heat.
Cover and simmer till fish just flakes with a fork.
Allow 4 to 6 minutes for each 1/2-inch thickness of fish.
Transfer fish to a serving platter; keep warm.
For sauce, stir together 2 tablespoons water and cornstarch.
Add to tomato mixture in skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Ladle sauce over fish on platter.